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Thursday, June 21, 2012

Bouillabaisse and The Get in Shape Girl

Here I am sitting at my kitchen counter at 5 am. I was
awoken at 3:50 with stabbing hunger pains and the sniffles. I started following
a very tight clean eating plan two days ago while also starting a new workout
routine by the Get in Shape Girl. After
30 minutes of trying to sleep and checking Facebook I knew it was time to get
up and eat.

As I plopped some baked oatmeal into a bowl with some almond
milk and ate it I still couldn’t shake my hunger. Next I added ¾ cup egg whites
+ 1 whole egg and salsa broiled. As I was waiting for my French press coffee I
started thinking.

I’ve been floundering with my workout routine since
September 2011. I had been training for a half marathon for the previous 5
months and threw in the towel. The timing wasn’t right. I got into
bodyrocktv.com workouts at that time. Which I love especially with my crazy
work schedule it so nice to do a really intense workout at home in little time.

But, alas, I’ve gained weight and my skinny jeans are a wee
bit tighter since September. I stepped down my training and didn’t reign in my
portion sizes. A little too much red wine here and an extra treat there. I was
over doing it and I knew it!

I think, no I know my body needs more than I am feeding it
than the past 2 days. Today I go back to Cooler 2 meal plan from The Eat Clean Diet Recharged. This plan helped me shed a whopping amount of pregnancy weight
in less than a year along with weight training and exercise.

Now about my new workout routine. It was designed by Kyra
from The Get in Shape Girl. It is a complete 2 steps up from what I’ve been doing. I purchased her Bikini
Workout Virtual training package, get it here. Right now its priced at $27 and is an intense 12 week training plan. I’ve been
following it the past 2 days and enjoy it. The workouts are an hour to 1
&1/2 hours long and combine circuit training and High Intensity Interval
Training (HIIT). I’m willing to put in the time and sweat equity to get my butt
back in gear. I will follow this plan and I will complete it!

*I
buy mine in a frozen package in the freezer section at my local Publix grocer

2
TBS fresh lemon juice

Sea
salt to taste

Sauté shallots and fennel
in olive oil. Then toss into crockpot with remaining ingredients and
crock on low setting till potatoes are tender. My cooks all day at least 6-8 hours. Remove bay leaf before eating. This can be
served by itself or on top of brown rice or quinoa. Enjoy!

*Tip: I save and freeze remaining sauce left over and
incorporate into the next batch. I always find there is always lot of sauce with little seafood and veggies left to
make a left over lunch.